text:
L-vocalization
Pronouncing "l" sounds as vowels
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Sound change and alternation
Metathesis
Quantitative metathesis
Lenition
Consonant gradation
Consonant voicing and devoicing
Assibilation
Debuccalization
Fortition
Epenthesis
Prothesis
Paragoge
Vowel breaking
Apocope
Haplology
Cluster reduction
Transphonologization
Compensatory lengthening
Tonogenesis
Floating tone
Coarticulation
Palatalization
Velarization
Labialization
Final devoicing
Metaphony (vowel harmony, umlaut)
Consonant harmony
Dissimilation
Liaison, linking R
Consonant mutation
Tone sandhi
Synalepha
Crasis
Synaeresis and diaeresis
Synizesis
Apophony
Affrication
Gemination
Iotacism
Lambdacism
Relaxed pronunciation
Rhotacism
Rhinoglottophilia
Sulcalization
Shm-reduplication
L-vocalization, in linguistics, is a process by which a lateral approximant sound such as [l], or, perhaps more often, velarized [ɫ], is replaced by a vowel or a semivowel.
2 West Germanic languages
2.1 Early Modern English
2.2 Modern English
2.3 German
2.4 Middle Scots
2.5 Middle Dutch
2.6 Modern Dutch
3 Romance languages
3.1 French
3.2 Italo-Romance languages
3.3 Ibero-Romance languages
4 Slavic languages
4.1 South Slavic languages
4.2 Polish
4.3 Ukrainian
5 Uralic languages
Types[]
There are two types of l-vocalization:
A labiovelar approximant, velar approximant, or back vowel: [ɫ] > [w] or [ɰ] > [u] or [ɯ]
A front vowel or palatal approximant: [l] > [j] > [i]
West Germanic languages[]
Examples of L-vocalization can be found in many West Germanic languages, including English, Scots, Dutch, and some German dialects.
Early Modern English[]
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L-vocalization has occurred, since Early Modern English, in certain -al- and -ol- sequences before coronal or velar consonants, or at the end of a word or morpheme. In those sequences, /al/ became /awl/ and diphthonged to /ɑul/, while /ɔl/ became /ɔwl/ and diphthonged to /ɔul/.[1]
At the end of a word or morpheme, it produced all, ball, call, control, droll, extol, fall, gall, hall, knoll, mall, pall, poll, roll, scroll, small, squall, stall, stroll, swollen, tall, thrall, toll, troll and wall. The word shall did not follow this trend, and remains /ˈʃæl/ today.
Before coronal consonants, it produced Alderney, alter, bald, balderdash, bold, cold, false, falter, fold, gold, halt, hold, malt, molten, mould/mold, old, palsy, salt, shoulder (earlier sholder), smolder, told, wald, Walter and wold (in the sense of "tract of land"). As with shall, the word shalt did not follow the trend and remains /ˈʃælt/ today.
Before /k/, it produced balk, caulk/calk, chalk, Dundalk, falcon, folk, Polk, stalk, talk, walk and yolk.
Words like fault and vault did not undergo L-vocalization but rather L-restoration. They had previously been L-vocalized independently in Old French and lacked the /l/ in Middle English but had it restored by Early Modern English. The word falcon existed simultaneously as homonyms fauco(u)n and falcon in Middle English. The word moult/molt never originally had /l/ to begin with and instead derived from Middle English mout and related etymologically to mutate; the /l/ joined the word intrusively.
L-vocalization established a pattern that would influence the spelling pronunciations of some relatively more recent loanwords like Balt, Malta, polder, waltz and Yalta. It also influenced English spelling reform efforts, explaining the American English mold and molt as opposed to the traditional mould and moult.
However, certain words of more recent origin or coining do not exhibit the change and retain short vowels, including Al, alcohol, bal, Cal, calcium, doll, gal, Hal, mal-, Moll, pal, Poll, Sal, talc, and Val.
While in most circumstances L-vocalization stopped there, it continued in -alk and -olk words, with the /l/ disappearing entirely in most accents (with the notable exception of Hiberno-English). The change caused /ɑulk/ to become /ɑuk/, and /ɔulk/ to become /ɔuk/. Even outside Ireland, some of these words have more than one pronunciation that retains the /l/ sound, especially in American English where spelling pronunciations caused partial or full reversal of L-vocalization in a handful of cases:
caulk/calk can be /ˈkɔːlk/ or /ˈkɔːk/.
falcon can be /ˈfælkən/, /ˈfɔːlkən/ or /ˈfɔːkən/.
yolk can be /ˈjoʊlk/ or /ˈjoʊk/; yoke as /ˈjoʊk/ is only conditionally homophonous.
The Great Vowel Shift changed L-vocalized diphthongs to their present pronunciations, with /ɑu/ becoming the monophthong /ɔː/, and /ɔu/ raising to /ou/.
The loss of /l/ in words spelt with -alf, -alm, -alve and -olm did not involve L-vocalization in the same sense, but rather the elision of the consonant and usually the compensatory lengthening of the vowel.
Modern English[]
More extensive L-vocalization is a notable feature of certain dialects of English, including Cockney, Estuary English, New York English, New Zealand English, Pittsburgh, Philadelphia English and Australian English, in which an /l/ sound occurring at the end of a word (but usually not when the next word begins with a vowel and is pronounced without a pause) or before a consonant is pronounced as some sort of close back vocoid: [w], [o] or [ʊ]. The resulting sound may not always be rounded. The precise phonetic quality varies. It can be heard occasionally in the dialect of the English East Midlands, where words ending in -old can be pronounced /oʊd/. KM Petyt (1985) noted this feature in the traditional dialect of West Yorkshire but said it has died out.[2] However, in recent decades, l-vocalization has been spreading outwards from London and the south east;[3][4] John C. Wells argued that it is probable that it will become the standard pronunciation in England over the next one hundred years,[5] which Petyt criticised in a book review.[6]
For some speakers of the General American accent, /l/ before /f v/ (sometimes also before /s z/) may be pronounced as [ɤ̯].[7]
In Cockney, Estuary English, New Zealand English and Australian English, l-vocalization can be accompanied by phonemic mergers of vowels before the vocalized /l/, so that real, reel and rill, which are distinct in most dialects of English, are homophones as [ɹɪw].
Graham Shorrocks noted extensive L-vocalisation in the dialect of Bolton, Greater Manchester and commented, "many, perhaps, associate such a quality more with Southern dialects, than with Lancashire/Greater Manchester."[8]
In the accent of Bristol, syllabic /l/ can be vocalized to /o/, resulting in pronunciations like /ˈbɒto/ (for bottle). By hypercorrection, however, some words originally ending in /o/ were given an /l/: the original name of Bristol was Bristow, but this has been altered by hypercorrection to Bristol.[9] In Plymouth l vocalisation is also found but without turning into the Bristol l afterwards.
African-American English dialects may have L-vocalization as well. However, in these dialects, it may be omitted altogether: fool becomes [fuː]. Some English speakers from San Francisco, particularly those of Asian ancestry, also vocalize or omit /l/.[10]
German[]
In colloquial varieties of modern standard German, including the northern Missingsch, there is a moderate tendency to vocalise coda /l/ into /ɪ̯/, especially in casual speech. This is commonest before /ç/ in words like welche ("which") or solche ("such"), which latter then merges with Seuche ("disease"). To a lesser degree, the same may also occur before other dorsals and before labials.
A similar, but far more regular, development exists in many dialects of Austro-Bavarian (including Munich and Vienna). Here, etymological /l/ in the coda is vocalised into i or y in all cases. Hence, Bavarian vui, Viennese vü, corresponding to standard German viel ("much").
In the Bernese dialect of Swiss German, historical /l/ in coda position has become [w], a historical /lː/ (only occurring intervocalically) has become [wː], whereas intervocalic /l/ persists. The absence of vocalization was one of the distinctive features of the upper-class variety which is not much spoken anymore. For example, the German name of the city of Biel is pronounced Alemannic German pronunciation: [ˈb̥iə̯w].
This type of vocalization of /l/, such as Alemannic German pronunciation: [sɑwts] for Salz, is a phenomenon recently spreading in many Western Swiss German dialects, with the Emmental as centre.
Middle Scots[]
In early 15th century Middle Scots /al/ (except, usually, intervocalically and before /d/), /ol/ and often /ul/ changed to /au/, /ou/ and /uː/. For example, all changed to aw, colt to cowt, ful to fou (full) and the rare exception hald to haud (hold).
Middle Dutch[]
This section needs expansion. You can help by adding to it. (September 2012)
In early Middle Dutch, /ul/, /ol/ and /al/ merged and vocalised to /ou/ before a dental consonant (/d/ or /t/):
oud "old" < ald
hout "wood" < holt
Wouter, a name < Walter
The combination /yl/, which was derived from /ol/ or /ul/ through umlaut, was not affected by the change, which resulted in alternations that still survive in modern Dutch:
goud "gold", but gulden "golden"
schout "sheriff", but schuld "guilt, debt"
zouden "would" < zolden, past tense of zullen "to will, shall"
Ablaut variations of the same root also caused alternations, with some forms preserving the /l/ and others losing it:
houden "to hold", past tense hield
wouden "wanted" < wolden, past tense of willen "to want"
Analogy has caused it to be restored in some cases, however:
wilden reformed next to older wouden
gelden "to apply", past tense golden, earlier gouden
Modern Dutch[]
Many speakers of the northern accents of Dutch realize /l/ in the syllable coda as a strongly pharyngealized vowel [ɤ̯ˤ].[11]
Romance languages[]
French[]
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In pre-Modern French, [l] vocalized to [u] in certain positions:
between a vowel and a consonant, as in Vulgar Latin caldu(m) "warm, hot" > Old French chaud /tʃaud/
after a vowel at the end of a word, as in Vulgar Latin bellu(m) > Old French bel > Old French beau /be̯au̯/ "beautiful" (masculine singular; compare the feminine belle /bɛlə/, in which the l occurred between vowels and did not vocalize)
By another sound change, diphthongs resulting from L-vocalization were simplified to monophthongs:
Modern French chaud [ʃo]
Modern French beau [bo] (belle [bɛl])
Italo-Romance languages[]
In early Italian, /l/ vocalized between a preceding consonant and a following vowel to /j/: Latin flos > Italian fiore, Latin clavis > Italian chiave.
Neapolitan shows a pattern similar to French, as [l] is vocalized, especially after [a]. For example, vulgar Latin altu > àutə; alter > àutə; calza > cauzétta (with diminutive suffix). In many areas the vocalized [l] has evolved further into a syllabic [v], thus àvətə, cavəzetta.
Ibero-Romance languages[]
West Iberian languages such as Spanish and Portuguese had similar changes to those of French, but they were less common: Latin alter became autro and later otro (Spanish) or outro (Portuguese), while caldus remained caldo, and there were also some less regular shifts, like vultur to buitre (Spanish) or abutre (Portuguese).
In Portuguese, historical [ɫ] (/l/ in the syllable coda) has become [u̯ ~ ʊ̯] for most Brazilian dialects, and it is common in rural communities of Alto Minho and Madeira. For those dialects, the words mau (adjective, "bad") and mal (adverb, "poorly", "badly") are homophones and both pronounced as [ˈmaw]~[ˈmaʊ], while standard European Portuguese prescribes [ˈmaɫ]. The pair is distinguished only by the antonyms (bom [ˈbõ]~[ˈbõw] and bem [ˈbẽ]~[ˈbẽj]).
Slavic languages[]
South Slavic languages[]
In Standard Serbo-Croatian, historical /l/ in coda position has become /o/ and is now so spelled at all times in Serbian and most often in Croatian. For example, the native name of Belgrade is Beograd (Croatia also has a town of Biograd). However, in some final positions and in nouns only, Croatian keeps archaic spellings (and hyperprecise pronunciation[citation needed]) stol, vol, sol vs. Serbian sto, vo, so (meaning "table", "ox" and "salt" respectively). The archaism of orthography does not apply to adjectives (topao) or past participles of verbs (stigao), which are the same in Standard Croatian as in Standard Serbian.
In Slovene, historical coda /l/ is still spelled as l but almost always pronounced as [w].
In Bulgarian, young people often pronounce the L of the standard language as [w], especially in an informal context. For example, pronunciations that could be transcribed as [mawko] occur instead of standard [malko] or [maɫko] ('a little').
Polish[]
In Polish and Sorbian languages, almost all historical /ɫ/ have become /w/ even in word-initial and inter-vocalic position. For example, mały "small" in both Polish and Sorbian is currently pronounced as Polish pronunciation: [mawɨ] (compare Russian малый Russian pronunciation: [ˈmalɨj]). The [w] pronunciation, called wałczenie in Polish, dates back to the 16th century, first appearing among the lower classes. It was considered an uncultured accent until the mid-20th century, when the stigma gradually began to fade. As of the 21st century, [ɫ] can still be used by some speakers of eastern Polish dialects, especially in Belarus and Lithuania, as well as in Polish-Czech and Polish-Slovak contact dialects in southern Poland.[12]
See also: Ł–l merger
Ukrainian[]
In Ukrainian, at the end of a closed syllable, historical /ɫ/ has become [w] (now commonly analyzed as coda allophone of /ʋ/). For example, the Ukrainian word for "wolf" is вовк [ʋɔwk] as opposed to Russian вoлк [volk].[citation needed]
Uralic languages[]
Proto-Uralic *l was vocalized to *j in several positions in the Proto-Samoyed language. Several modern Uralic languages also exhibit l-vocalization:
In Hungarian, former palatal lateral *ʎ (still written by a separate grapheme ly) has become a semivowel /j/.
Most Zyrian dialects of Komi vocalize syllable-final /l/ in various ways, which may result in [v], [u], or vowel length.
Veps also vocalizes original syllable-final *l to /u/.
Ł–l merger
Regional accents of English
Labov, William, Sharon Ash, and Charles Boberg. 2006. The Atlas of North American English. Berlin: Mouton de Gruyter. ISBN 3-11-016746-8.
^ Jesperson, Otto (1954). A Modern English Grammar vol. 1. London: Bradford & Dickens. pp. 289–297.
^ KM Petyt, Dialect & Accent in Industrial West Yorkshire, John Benjamins Publishing Company, page 219
^ Asher, R.E., Simpson, J.M.Y. (1993). The Encyclopedia of Language and Linguistics. Pergamon. p. 4043. ISBN 978-0080359434
^ Kortmann, Bernd et al. (2004). A Handbook of Varieties of English. Mouton de Gruyter. p. 196. ISBN 978-3110175325.
^ Wells, John C. (1982). Accents of English. Cambridge University Press. p. 259. ISBN 978-0521297196
^ Petyt, KM (1982). "Reviews: JC Wells: Accents of English". Journal of the International Phonetic Association. Cambridge. 12 (2): 104–112. doi:10.1017/S0025100300002516. Retrieved 6 January 2013.
^ Rogers, Henry (2000), The Sounds of Language: An Introduction to Phonetics, Essex: Pearson Education Limited, pp. 120–121, ISBN 978-0-582-38182-7
^ Shorrocks, Graham (1999). A Grammar of the Dialect of the Bolton Area. Pt. 2: Morphology and syntax. Bamberger Beiträge zur englischen Sprachwissenschaft; Bd. 42. Frankfurt am Main: Peter Lang. p. 255. ISBN 3-631-34661-1. (based on the author's thesis (Ph. D.)--University of Sheffield, 1981)
^ Harper, Douglas. "Bristol". Online Etymology Dictionary.
^ L Hall-Lew and R L Starr, Beyond the 2nd generation: English use among Chinese Americans in the San Francisco Bay Area, English Today: The International Review of the English Language, vol. 26, issue 3, pp. 12-19. [1]
^ Collins, Beverley; Mees, Inger M. (2003), The Phonetics of English and Dutch, Fifth Revised Edition (PDF), pp. 197 and 287, ISBN 9004103406
^ Leksykon terminów i pojęć dialektologicznych : Wałczenie
Transcribing Estuary English, by J. C. Wells - discusses the phonetics of l-vocalization in Estuary English and Cockney.
Proto-Indo-European
Proto-Germanic
Proto-West-Germanic
Anglo-Frisian languages
Anglo-Norman language
Phonological history
Great Vowel Shift
Open unrounded vowels
Open back vowels
Close back vowels
Close front vowels
Diphthongs
Changes before historic /l/
Changes before historic /r/
Trisyllabic laxing
Rhoticity
T-glottalization
Consonant clusters
H-dropping
Th-fronting
Th-stopping


text:
Neben fest und flüssig ist gasförmig einer der drei klassischen Aggregatzustände. Eine Substanz ist dann ein Gas, wenn sich ihre Teilchen in großem Abstand voneinander frei bewegen und den verfügbaren Raum kontinuierlich ausfüllen. Unter Normalbedingungen nimmt ein Gas im Vergleich zu einem Festkörper oder einer Flüssigkeit gleicher Masse den rund tausend- bis zweitausendfachen Raum ein.

Zusammen mit den Flüssigkeiten zählen Gase zu den Fluiden.

Etymologie
Die Herkunft des Wortes Gas war lange Zeit unklar. Zwar war mehr oder weniger bekannt, dass das Wort als Fachbegriff im 17. Jahrhundert durch den flämischen Arzt und Naturforscher Johan Baptista van Helmont († 1644) in Brüssel eingeführt wurde, über die Etymologie bestand jedoch Unsicherheit, und es wurde Herkunft u. a. aus dem Hebräischen, aus niederl. geest ("Geist"), aus niederl. gisten ("gären") oder aus deutsch gäsen (bei Paracelsus für "gären"), gäscht ("Schaum" auf gärender Flüssigkeit) vermutet. Die Klärung wurde 1859 durch den Sprachwissenschaftler Matthias de Vries herbeigeführt, der eine Aussage aus van Helmonts Ortus Medicinae (Amsterdam 1648) beibrachte, wonach dieser das Wort speziell für den durch Kälte entstandenen Dunst des Wassers bewusst neugeschaffen und hierbei eine Anlehnung an das griechische, im Niederländischen sehr ähnlich ausgesprochene Wort  ("Chaos") bezweckt hatte: "ideo paradoxi licentia, in nominis egestate, halitum illum gas vocavi, non longe a chao veterum secretum" ("In Ermangelung eines Namens habe ich mir die Freiheit zum Ungewöhnlichen genommen, diesen Hauch Gas zu nennen, da er sich vom Chaos der Alten nur wenig unterscheidet.").

Der Aggregatzustand gasförmig
Der Aggregatzustand "gasförmig" entsteht aus der "festen" oder "flüssigen" Form durch Energiezufuhr (Wärme). Für einige Elemente und Verbindungen genügen bereits die Standardbedingungen (Temperatur 20 °C, Druck 101325 Pa), um als Gas vorzuliegen; bei ausreichend hohen Temperaturen wird jedoch jede Materie in den gasförmigen Zustand versetzt. Die dabei zugeführte Energie wird zur Bewegungsenergie der einzelnen Teilchen (je nach Temperatur mit Geschwindigkeiten im Bereich um 500 m/s), was den gasförmigen Zustand mit vollständigem Ausfüllen des vorgegebenen Raumes mit statistischer Gleichverteilung der Gasteilchen bewirkt. Hierbei strebt das Gesamtsystem den Zustand höchster Entropie an (zweiter Hauptsatz der Thermodynamik). Dass dies der wahrscheinlichste Zustand ist, kann man auf folgende Weise anschaulich machen: Unterteilt man gedanklich das einem Gas zur Verfügung stehende Volumen in Raumzellen von etwa der Größe eines Moleküls, dann gibt es viel mehr Möglichkeiten, die Moleküle auf die vielen Zellen des ganzen Volumens zu verteilen als auf einen kleinen Bruchteil. Der Makrozustand der raumerfüllenden Verteilung weist die meisten Anordnungsmöglichkeiten (Mikrozustände) für die Teilchen auf und damit auch die höchste Entropie. Die Zahl der Mikrozustände, das statistische Gewicht, kann berechnet werden. Genaueres unter Entropie (Thermodynamik) /Beispiele.

Eigenschaften

Bei idealen Gasen ist die freie Beweglichkeit der einzelnen Teilchen entsprechend der kinetischen Gastheorie vollkommen; dieser Zustand wird erst bei hohen Temperaturen gegenüber dem Siedepunkt erreicht (was z. B. für Wasserstoff und Helium bereits bei Zimmertemperatur gilt).

Füllt man ein beliebiges ideales Gas in ein vorgegebenes Volumen, so befindet sich bei gleichem Druck und gleicher Temperatur darin immer die gleiche Anzahl Teilchen (Atome oder Moleküle), d. h. unabhängig von der Masse jedes Teilchens und somit unabhängig von der Art des Gases. Quantitativ ausgedrückt beansprucht bei Normalbedingungen ein Mol (das sind nach Avogadro 6,022 × 1023 Teilchen) jedes beliebigen Gases einen Raum von 22,4 Litern (siehe auch Molares Volumen und Loschmidt-Konstante).

Bei realen Gasen sind noch mehr oder weniger große Anziehungskräfte der Teilchen untereinander wirksam (Van-der-Waals-Kräfte). Der Unterschied ist beim Komprimieren bemerkbar: Gase sind kompressibel, das Volumen idealer Gase ist umgekehrt proportional zum Druck (Zustandsgleichung). Reale Gase weichen von den vorstehend beschriebenen Gesetzmäßigkeiten mehr oder weniger ab.

Gase besitzen auch Eigenschaften von Flüssigkeiten: Sie fließen und widerstehen Deformationen nicht, obgleich sie viskos sind.

Zustandsübergänge

Den Übergang vom flüssigen in den gasförmigen Aggregatzustand bezeichnet man als Verdampfung (oberhalb des Siedepunktes) oder Verdunstung (unterhalb des Siedepunktes), den umgekehrten Übergang vom gasförmigen in den flüssigen Aggregatzustand als Kondensation. Der direkte Übergang vom festen in den gasförmigen Aggregatzustand ist die Sublimation, der umgekehrte Übergang vom gasförmigen in den festen Aggregatzustand heißt Resublimation.

Lagerung
Um eine möglichst große Menge an Gas in einem Behälter zu speichern, also eine hohe Dichte zu erhalten, wird das Gas stark komprimiert (siehe auch Druckgas). Zwecks hoher Druckbelastbarkeit der Gasbehälter werden meist zylinderförmige oder kugelförmige Druckbehälter (z. B. Gasflaschen) eingesetzt. Gaskessel oder Gasometer sind Niederdruckspeicher mit großem geometrischen Volumen. Aufgrund des geringen Drucks (< 1 bar) ist die gespeicherte Menge aber unbedeutend. Gasversorger speichern das Gas üblicherweise im Leitungsnetz (Gasnetz), indem sie Hochdruckleitungen großer Nennweite einsetzen.

Verwandte Themen
 Angabe der Stoffreinheit bei technischen Gasen
 Dampf ist ein historisch älterer Begriff und bezeichnet einen Stoff im gasförmigen Aggregatzustand, der unter Normalbedingungen als Flüssigkeit vorhanden ist (siehe z. B. Wasserdampf).
 Dampfbildung durch Kavitation
 Elektronengas
 Erdgas (Energieträger und Wirtschaftsfaktor)
 Flüssiggas
 Ideales Fermigas
 Gastransport
 Gaswolke
 Linde-Verfahren zur Verflüssigung von Gasen
 Nachweis von Gasen
 Physikalische Eigenschaften von Gasen, siehe Gasgesetze
 Spezielle Arten von Gasen und Gasgemischen, siehe :Kategorie:Gas
 Stadtgas

Weblinks

Einzelnachweise

redpajama_set_name: RedPajamaWikipedia


Have you thought about making coq au vin, the classic French chicken and wine stew? Has every recipe you have come across been complicated and taken several steps to prepare? This one should be much easier to make, and much of the cooking takes place in a slow cooker, so you can set it and forget it. Best Coq Au Vin Recipe Ingredients: 8 skinless chicken thighs* 4 slices of bacon, diced 12 ounces (.34 kg) of white or crimini mushrooms (criminis have more flavour), cleaned and quartered 1 onion, chopped 2 medium-sized cloves of garlic, chopped 2 carrots, chopped 1-3 Tbsp butter or olive oil 3 Tbsp flour Salt and pepper 120 ml chicken stock or broth 355 ml red wine** 2 sprigs of thyme (or 1 tsp dried) Directions: Spread the chicken out on a tray covered by wax paper or parchment paper forcoq au vin. Season the pieces liberally with the salt and pepper, making sure to coat all sides. Sprinkle with the flour and set to the side. Heat a large skillet over medium heat and add the bacon. Cook gently and stir often until the bacon is crispy and thoroughly cooked. Remove the bacon with a slotted spoon and drain on paper towels. If there are not enough bacon drippings to make 2 Tbsp, add oil or butter as needed and raise the temperature to medium high. Add the chicken thighs and brown lightly all over, turning as needed, approximately 3 minutes on each side. When done, remove the chicken, put on a platter or plate, and set aside to make coq au vin better. If you need additional fat to have 1 Tbsp worth, melt a pat of butter or add some oil to the skillet. Add the mushroom quarters and cook them until they slightly brown in colour, approximately 5 minutes. Add the onions, garlic, and carrots to the skillet and sprinkle with salt. Cook the vegetables until they start to soften. Add the vegetables to the vessel of a slow cooker, then add the chicken back in and pour the broth and wine over the top. Top with the bacon*** and thyme. Set the slow cooker on low and cook for 6 or 7 hours. Add salt and pepper to taste, and serve hot over noodles. Serves 4. Now you can impress your friends and family with a classic French meal that took minimal effort to prepare. Plus, it tastes really good. Bon appetit! Note: *The choice is yours if you want to use boneless or bone in chicken. Deboned thighs are much easier to serve and eat at the end of the day, but bone in thighs will allow all of the flavour from the bones to stay in the meal. **If you wouldn't drink it, don't cook with it. It's alright to use the leftovers from a couple of bottles of wine, but avoid cooking wine. Cooking wine is inexpensive and has a very vinegary taste ***It's not traditional, but you can hold off on adding the bacon until you are ready to serve if you want it to be crispy, or you can cook some additional slices right before serving. That will enable you to have the smoky flavour while cooking and still enjoy some crispy bacon with dinner.
Let's say you wake up on a weekend day and decide you want to have a special breakfast for you, or maybe even your family. You get out your old familiar box of pancake mix and realize you want something a little fancier, so you get out your grandmother's waffle iron. Now you can have a special breakfast and everyone gets to pick out their favourite toppings. But have you ever wondered what else you can do with a waffle iron? Keep reading – we'll tell you more. How to Use Waffle Maker Modern waffle irons cost about $20-$30 to start and can go up to $100 or more. They typically come with a non-stick coating on the inside which makes them easier to clean. It also means that food cooked in them is lower in fat. Summary of how to use Waffle Maker Get your batter ready to cook. Heat by starting the Waffle Maker. Don't scratch the nonstick surface. Grease the waffle iron. Pour in the batter. Wait until the waffle is finished cooking. Carefully open up the clam shell and inspect the waffle. Time to clean-up! Finished. History of the waffle iron Waffle irons started out as metal racks attached to a handle that were put in the fireplace to cook the waffle. Many had lovely designs including coats of arms or religious symbols on them. Believe it or not, they date to the 1300s in Belgium – no kidding! This is why you will hear the term Belgian waffles – this now refers to waffles that are as much as an inch thick and that have deep pockets. Waffles came to America in the 1860s when Cornelius Swarthout took out a patent for a waffle iron that would be able to be used over a stove. The design kept the Belgian metal plates, but it added a hinge that let users turn the waffle over easily to cook the other side. The classic electric ones we know and love today were developed in the 1910s by General Electric. People started asking for decorative lids, and today there are people who collect the beautiful throwbacks to another time. You don't have to butter the inside or even spray with cooking spray, and you don't have to do any seasoning to get them ready to use, even though the pro models are made from cast iron. What else can a waffle iron do? You of course know and love the waffles they make, but have you ever thought about using them for sandwiches? They make a perfect panini press! You can also use a waffle iron for everything else you want for breakfast, like eggs. They cook nicely and evenly in a waffle iron. You can then turn them into a breakfast sandwich using waffles instead of English muffins. How about cooking bacon? They make for an ideal bacon cooker. Bacon cooks perfectly on both sides and the fat flows into the pockets in the base, ready for you to just drain it out. You might also want to make French toast in your waffle iron. All that cinnamony-eggy goodness cooks perfectly while the interior stays fluffy and light. Making shoes Yes, you read that correctly. Shoes were once made in a waffle iron, or more exactly, the soles were. University of Oregon track coach Bill Bowerman famously used his wife's good waffle iron to make a new rubber sole for his athletes to use on their shoes. The track team was a success, and the waffle sole design launched a legendary athletic shoe and apparel company – Nike. Whether you want to start an international company or just have a complete breakfast, your waffle iron can do it all for you. You won't look at that small appliance the same way again.
When designing your new kitchen there are many considerations to take into account. In the hands of a bad designer, a perfectly good kitchen can be ruined instantly. So we've come up with a list of the top 5 tips when it comes to kitchen design. Kitchen Design Tips: Must Consider 1. It's all about the lighting in Kitchen Design Of course one of the major considerations when designing anything is aesthetics. Things have to look aesthetic, clean, spacious and alluring. And to do this you don't necessarily have to have expensive equipment or tacky wallpaper. More than anything, the secret to an aesthetic looking kitchen is the lighting. You will want to have roof embedded light bulbs, since classic fluorescent bulbs are now out of fashion, get 2 or 3 24 watt energy savers and these will be your major lighting source. These should be bright enough so you can see everything clearly, not only does this result in a brighter looking better feeling kitchen but also it makes looking at what you're doing much easier. The last thing you want is to cut your finger under dim lighting. Besides these main lights, we recommend you add some smaller warm light bulbs right over the stove and sitting area. This gives the kitchen a very warm authentic and hearty look. It is not complete without this look. 2. Make your kitchen spacious with Kitchen Design. Remember to spread your kitchen out over a larger area. This has so many benefits you wouldn't believe, of course, we are talking about doing this in the design phase if you have already designed it then there is not much you can do to change a clamped up kitchen. We will get to quick fixes in another article. When you spread the kitchen area you get more room to move around and work, this makes it much more comfortable and inviting. Imagine a tight kitchen stacked with dirty dishes, does that feel appealing to you? Is that a place you'd want to go? No right. Exactly. Apart from this when you spread your workspace it's easier to maintain and looks more expensive than it actually is. So remember to make your kitchen as spacious as possible. 3. Don't clutter it with dishes. This is a given if you want a good kitchen you have to keep it clean and well maintained. If you want to avoid that dreaded pile of dirty dishes then we suggest that you don't even keep that many dishes, to begin with. Some people over do it with five sets of plates and 20 different cups. This is really not necessary, store those away in a nice storage place and only keep those dishes that you need. And if you have any extra food lying around the counter top, put it in a fridge or use the well known vacuum sealer reviews to buy new one. Too many times do people just leave their bread and butter out after making toast. To solve this you really have to develop better habits but it's not easy once you commit yourself. And trust me this will reflect positively on all other areas of your life. 4. Buy good appliances which matches Kitchen Design. So often we find that people have amazing kitchen design, only to have a dinky old fridge… This is not good for the overall look of a kitchen. Now this doesn't mean you have to spend a lot of money, it just means be wary of how appliances will match with each other when someone sees them. You've all seen the designer kitchens in magazines, do you ever see one with a black fridge white toaster and red microwave? NO. It's all color matched. This simple fix can do wonders for your kitchen's aesthetic appeal. 5. Be different while choosing Kitchen Design. Remember that personality and spirit always strike people more than impressiveness. So don't be afraid to add your own twist to your kitchen, you might want to add a little cherry tomato pot in the window, or you might want to paint the walls lime green, this is not off limits. It can be refreshing and even inspiring to create in this way. Dare to be unique and different, think of the designs you see in magazines each kitchen setting has a certain feel and aura, this was intended by the designers, do the same, but add your own unique twist. With these tips, your kitchen is sure to keep you and your family happy and to make every onlooker look on with awe!  if you have any suggestions of your own leave them in the comments we would love to hear from you.
White Tuna Soup is one of the best soup dishes I know of, convenient, tasty and of course healthy. What you need firstly: Ingredients: 500 grams of Tuna (preferably line-caught skipjack tuna, as this is the tastiest and environmentally friendlY) 2 full red onions 2 carrots 2 tomatoes 1 tablespoons of cyan pepper 2 tablespoons of desi ghee 1 teaspoon of Oregano lots of creativity  2 cups Campbell's chicken stock 1 cup coconut milk How to Cook Tuna Soup Now the process for this is pretty simple! First of all, you fund a nice deep saucepan if you have non-stick that is preferable as we don't want the ingredients to stick to the wall, otherwise a normal one will do fine. Put the pan on a stove and set the fire to a medium heat, of if you have electric (up to full heat). Now add the desi ghee, the reason we use this instead of any other oil such as olive oil is simple. Most oils when put under high heat DENATURE after a certain point, you can tell this when you start to notice the pan smoking, when this happens the health value of the oil drops drastically. So you might think olive oil is the healthy choice but stick with desi ghee. Once the ghee has liquified add up the onions after slicing and dicing them to fairly small portions. Fry the onions with continuous stirring until they are lightly caramelized, you will know this when they get that beautiful golden brown color. Now it's time to add the tuna. Remember to drain the tuna! You want no water in the tuna as you put it in the pan otherwise, it will mix with the hot oil and send it flying off in sparks creating a big oily mess on the stove. We emphasise the importance of a clean kitchen so follow that! You can learn more about it. Let the tuna fry until it is also slightly browned, but not BURNED or overcooked. Now add in the carrots, you can chop them coarsely or fine, it's up to you. Fry them until they are sightly softened and crispy. It's time to add the water, no we like to mix the water with chicken stock as it gives the soup a great tang, however you can also use fish stock or vegetable stock. Mix the 2 cups of chicken stock with 2 cups of water and add to the saucepan. You will notice everything to cool down, that's fine, put the heat on low, place the lid on and let it boil for 25-30 minutes. Check every 5 minutes or so to see if the carrots have softened, using a knife to poke them all the way through. After it is done boiling, lift the lid and add the Cayan pepper and oregano, this is the secret twist to our tuna soup, the mixture of spiciness and herbiness really gives it a kick. Mix the spices well into the broth by stirring for 5 or so minutes. To finish off, a little something extra we recommend is adding some coconut milk, or full cream milk (if you cant find coconut milk), 4 or 5 tablespoons will do, it also gives the soup a nice opaque colour. And there, you're done! This is a great recipe for the family and we recommend everyone to try it! It can serve up to 5 people using the portion sizes we used, but feel free to double or half it depending on your needs.
Now granted this isn't exactly a necessary addition to an organically minded kitchen, still it can be very useful. Slow Cookers basically are meant for hard meats like beef or camel, yes I said camel. If you were to try and cook a sirloin steak on a pan you probably could, but when it comes to rump or rib or any of the harder meat parts then you'd find yourself waiting for hours before you got the inside part of it tender. This is where a slow-cooker comes in, you typically have a large pot like structure except you can close it from the top to build that pressure. Basically like a pressure cooker pot mix, sort of, kind of. Here's a picture: Everything about Slow Cooker So there it is. This is one made for the home but you can also get industrial slow cookers which are much larger and look more intimidating. If you leave your meat in this, along with some vegetables, and some chicken stock and leave it to cook for 40 minutes to an hour you will find it turn into the most wonderful smelling and tasting beef broth you have ever eaten. How to use a Slow Cooker This is all thanks to the fact that when you cook beef slowly in a slow cooker, as opposed to frying it, you let all the real flavour and juices come out properly. And the meat basically dissolves into the water like a fine gravy. If that description had your mouth watering you should definitely get a slow cooker. Unlike traditional pressure cookers, you don't need to turn the heat too high to get this thing working. This is gonna save you from heavy gas bills. Do slow cookers use a lot of electricity? So which type of slow cooker should you buy? Well, definitely not the industrial slow cooker. Not only is it too large it simply won't fit in most kitchens. We don't need to mention it would literally drain the whole house's electricity supply. What you want to go for is a large, home slow cooker. Emphasis on the large since most slow cookers are best used in things like soups and broths, it is best to have them large in size because that kind of things is usually made in large portions. You want to buy it from a reputable brand, we suggest brands like West bend, Cuisine Art, and the one above in the picture is a crock pot. Get any color you want although black looks newer for longer since you can't see the scratches and dirt marks easily on black. Which slow cookers are lead-free Once you have a slow cooker than what? So you finally bought one, now… USE IT! At first, it can seem a little daunting as most people don't really use this device much. However, in parts of Asia, they are used constantly, to make rice to make soups. So be like Asians (unless you already are lol) and start to incorporate more meals in your diet routine that would be cooked in a slow cooker. Healthy Vegetable Soup Recipes Slow Cookers We suggest stews, broths, soups, boiled rice, not to mention all these things are actually REALLY healthy. Start to mix it up as well, a slow cooker is a great tool to use to experiment, you can add different vegetables and spice into the mix and see how the final product will turn out it is kind of like throwing ingredients in a hat shaking it and seeing what comes out. Just be careful you don't create a Godzilla or something. What are some health hazards to watch out for in slow cookers? There is a simple one, don't touch it on the outside when it's cooking. These things are made of metal more often than not, if the inside is hot chances are so is the outside. Always use the handles on the side. Do not place them on the edge of the counter. You can imagine what would happen if it tipped over. Yes, not pretty. Always keep an eye on it and make sure you don't forget about it, since it is a SLOW cooker many people are likely to just go do something else while it cooks, and in that time it will have burnt your food. This is bad for the food, AND the device as well. We hope this article has been helpful to you in learning about and buying a slow cooker!
Assuming your kitchen has its basics covered, that is you have all the appliances, you have all the ingredients and all the cooking skills. Then you can start to focus on how you want it to look! Aesthetics plays a huge role in our lives especially in the 21st century. People personalize everything, from phone covers to desktop backgrounds. Doing this really tells us a lot about the person, like what their personality is and that they are individual people. So if you haven't already added a personal flare to your kitchen we suggest you get to it. Where to begin for Kitchen Aesthetic? One of the elements of aesthetics is shapes! That's right one of the first things you can do to stand our from the crowd is to get rectangular eating plates. These are usually harder to find but boy does they make your food look good. They could make a sandwich look like fine french cuisine. You can also look for plates and dinner sets with different prints and variations in design that would suit your personality more. What you can do to spice it up a little is add occasional items from another color. For example in the kitchen described above, you may want to add a red electric can opener, it's subtle, but it will definitely create a contrast that will enhance the over all aesthetic appeal. Following shapes is, of course, the next major element of aesthetics, and that is none other than color! yes, color combinations can make or break the look of your kitchen. Don't confuse this with meaning colorful we certainly don't condone a kitchen look like something out of a Dr. Seuss book, au contraire, we suggest you pick a palate of color that will inspire both you and other visitors with one of a multiple of feelings. Black for prestige, red for hunger, white for cleanliness. You can combine them or simply vary their shades. For example a grey counter top, combined with a black stove, and a white dinner set. This is all in the same scale of grey/black, which means the kitchen will look coherent and well planned, in other words, professional. And at the same time the different colours will inspire a range of emotions in the visitor/diner. So now that you have colour and shape, what else remains. Just one thing. And that is… arrangement. Yep. Did you know that you could make a living room feel like a cabinet if you don't pay attention to how you orient your furniture and other belongings. You can also make a cabinet feel like a bedroom if you DO pay attention to how you orient things. Arrangement is key, and it is good to be mindful of this. Make sure that you place any chairs in the kitchen nice and close to the counter top. And make sure that your appliances are lined up against the wall, because if they are out on the counter not only does it look clumsy and awkward, but it takes up your working space. We hope these tips have been helpful to you. We will be bringing you more quality content in the future!